Vegetarian burrito with beans and mushrooms

I’ve always wondered if black-eyed peas were different from black-eyed beans. It appears that they’re the same. After that discovery, I chanced upon dried sitaw (yard-long) beans at the grocery and I wondered of sitaw beans which have that distinctive black spot, are the same as what the English-speaking world calls black-eyed peas. I’m still not sure. But since that first encounter with sitaw beans at the grocery, I had been buying them whenever and wherever I find them. They’re so good. I like them better than dried lima beans and kidney beans.

As with most dried beans, sitaw beans are sold pre-packed in the grocery. Half-kilo packs, if I’m not mistaken. I never really bothered checking the weight. Once I open the pack, I cook all the contents in one go. Overnight in the slow cooker. Then, I keep the cooked beans with the cooking liquid in the fridge (they stay good for about two weeks) and take whatever I need for whatever dish I’m preparing. It’s more convenient that way.

The star ingredient of the filling for this vegetarian burrito is sitaw beans to which I added mushrooms and other vegetables for flavor, color and contrast in texture.

Heat the olive oil. Saute the onion, garlic, tomatoes, chili and bell pepper with a bit of salt and black pepper for a minute or two.

Add the mushrooms. Sprinkle with more salt and black pepper. Continue sautéing until the mushrooms are half-cooked.

Add the beans and olives. Season with more salt and black pepper. Cook, tossing often, until the beans are heated through and the mushrooms are cooked. Turn off the heat.

Drizzle in the lime or lemon juice. Taste. Add more salt and black pepper, if needed.

Heat the tortillas (in a pan or on the grill) and start making the burritos.

Lay a tortilla flat. Arrange some greens in the middle. Top with heaping tablespoonfuls of the bean and mushroom filling. Smother with grated cheese then roll to seal. Repeat until all the tortillas are filled.